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“Try this.” I said to my passing taster. “I don’t like meringues.” Michael replied. “They’re too sweet, too hard and explode in a mess once you bite them.” “Try this.” I persisted, and four meringues later he was telling me how this is the way to have meringues.
My next test group, the salon team, took the whole batch once photographed, and convinced me that this was an absolute winner. The textures ease and tease their way playfully through smooth and firm to crispy then chewy along with the assorted flavours of meringue, cornflake and chocolate, making this a treat that requires self discipline.
Ingredients:
180g sugar
100g dark chocolate, chopped into small pieces
80g cornflakes, lightly crushed
4 egg whites (room temp)
1 tsp vanilla extract
Method:
Preheat oven to 150c. Line 2 baking trays with parchment paper.
In a large bowl slowly whisk the egg whites until stiff peaks form, then slowly add the sugar. Turn speed up to high and keep whisking until mixture is stiff and glossy.
In another large bowl mix the cornflakes and chocolate, add this with the vanilla to the egg whites and gently fold in until all is well combined.
Spoon teaspoon size amounts onto the prepared trays leaving a little space between each.
Bake for appx 18-20 mins until the outside is hard to the touch. Remove from the oven and allow to cool for a few mins before transferring to a wire rack to fully cool.
Enjoy.
Gaby Van Clarke
I've never skied in 23⁰ C sunshine before. That's how it was in April this year with beautiful snow below and beating sun above. Gorgeous. It would be far more romantic to say the melting ice cap revealed a centuries old collection of lost
